Beat with an electric mixer or stand mixer until creamy. Once the dough is chilled in the pan, bake it in the preheated oven for 15 to 20 minutes until the dough feels dry. Refrigerate the dough in the pan for 30 minutes or freeze it for 15 minutes. Press the dough evenly into the tart pan and trim the excess dough from the edges of the pan. Cream these together using an electric mixer or a stand mixer for about 3 to 4 minutes, until light and fluffy.
Add the powdered sugar and 10 tablespoons of butter to a large bowl.
